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Oven French Toast with Nut Topping

 Oven French Toast with Nut Topping
—Donna Justin, Sparta, Wisconsin
8-10 ServingsPrep: 15 min. + chilling Bake: 50 min.

Ingredients

  • 1 loaf (12 ounces) French bread, cut in 1-inch slices
  • 8 eggs
  • 2 cups milk
  • 2 cups half-and-half cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground mace
  • TOPPING:
  • 1-1/3 cups packed brown sugar
  • 3/4 cup butter, softened
  • 3 tablespoons dark corn syrup
  • 1-1/3 cups chopped pecans, walnuts or hickory nuts

Directions

  • Fill a well-greased 13-in. x 9-in. baking dish with bread slices to
  • within 1/2 in. of top; set aside.
  • In blender, combine the eggs, milk, cream, vanilla, nutmeg, cinnamon
  • and mace; cover and process until blended. Pour over bread slices.
  • Cover and refrigerate overnight.
  • Remove from refrigerator 30 minutes before baking. Meanwhile, combine
  • topping ingredients. Spread over top.
  • Bake, uncovered, at 350° for 50-55 minutes or until puffed and

2 of 2

Oven French Toast with Nut Topping (continued)

Directions (continued)

  • golden. (Cover with foil if top browns too quickly.) Yield: 8-10
  • servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.